Cornbread

1.5 cups flour
1 T. baking powder
1/2 cup yellow cornmeal
1/4 cup sugar
1/2 tsp salt
1 egg
1/2 cup butter
1/2 cup sour cream
2/3 cup whole milk

Mix ingredients together. Heat some oil in a cast iron skillet, and add the batter. Cook on stovetop for 1-2 minutes. Place in 350 degree oven and cook for 25 minutes. I usually double the recipe and bake for 40 minutes.

Buttermilk Drop Biscuits

• 2 cups (10 ounces) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon sugar
• ¾ teaspoon salt
• 1 cup buttermilk, chilled
• 8 tablespoons butter, melted and slightly cooled
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• Heat oven to 475 degrees F. Line a baking sheet with parchment or a Silpat liner.
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• In a large bowl, whisk together the dry ingredients. In a 2-cup liquid measure, stir together the chilled buttermilk and melted butter until the butter forms small clumps. Stir the buttermilk mixture into the flour mixture with a rubber spatula just until the ingredients are incorporated and the mixture slightly pulls away from the edges of the bowl. 
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• Using a greased ¼-cup measure, scoop out mounds of the dough and drop them onto the prepared baking sheet, spacing about 1 ½ inches apart. Bake the biscuits until the tops are golden brown and crisp, 12 to 14 minutes. Remove from the oven, brush with additional melted butter. Serve warm. Makes about 12 biscuits.

Recipe from MelsKitchenCafe.com. 

Monkey Bread

2 cans refrigerator biscuits
5 T. butter
1/3-1/2 cup brown sugar


Melt butter and brown sugar in microwave for about 30-45 seconds and stir. Cut biscuits into fourths. Place in flat bottomed bowl. I use a medium size Corning Ware dish. Stir butter mixture into the biscuits to cover. Place round drinking glass in center of bowl and arrange the biscuits around it. Cook in microwave for 3 minutes. Remove from microwave, remove glass from the bowl, and empty the bread onto a plate. Eat warm.

Sour Cream Banana Bread

1 cup sugar
1/2 cup oil
2 eggs
1 cup mashed ripe bananas (about 3 ripe bananas)
1/2 cup sour cream
1 teaspoon vanilla
1 1/2 cup flour
1 tsp. baking soda
1/2 teaspoon salt

Heat oven to 350 degrees. Grease and flour bottom only of a loaf pan (or use 3 small loaf pans). In a large bowl, beat together sugar and oil. Add eggs, bananas, sour cream and vanilla; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking soda and salt; stir just until dry ingredients are moistened. Pour into prepared pan. Bake at 350 degrees for 50-60 minutes (about 40 minutes for smaller loaf pan) or until toothpick inserted in center comes clean. Cool 5 minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator. Makes 1 loaf.

Recipe from Mels Kitchen Cafe.

Lion House Rolls

2 c. warm water

2/3 c. nonfat dry milk (instant or non-instant)

2 Tb yeast

¼ c. sugar

2 tsp salt

1/3 c. butter or shortening

1 egg

5 to 5 ½ c. all purpose or bread flour

Combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg and 2 cups flour. Mix on low speed until ingredients are wet, then on medium speed for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet, then on medium speed for 2 minutes. Add about ½ c. flour and mix again. Dough should be soft, not overly sticky, and not stiff.

Place dough in a greased bowl; turn to coat. Cover and let rise until double in size. Turn dough over on floured surface so that it is floured on both sides. Gently flatten to 1 inch thick, then roll into a 18x8 inch rectangle, ¼ inch thick. Cut dough in half the long way, to make two 4 inch strips. Cut dough every two inches. Starting with the short (2 inch) end, roll the dough up and place on greased baking pans with the short end down. Let rise until doubled in size, about 1 to 1 ½ hours. Bake at 375° for 15 to 18 minutes or until browned. Brush with melted butter while hot. Makes 1 to 1 ½ dozen rolls. (Dough may be used for breadsticks as well – 375° for ~10 minutes.)

Recipe from Lion House via The Sisters Cafe.

Honey Butter

1.5 sticks of butter
1/2-3/4 cup honey

Mix honey into softened butter. Store in refrigerator. Serve with rolls or cornbread.

Baked Fondue

8 oz sliced swiss cheese
round loaf sourdough bread
1 C butter, melted
1 Tbs lemon juice
1 Tbs dijon mustard

Score the sourdough loaf in criss-cross cuts, making sure you do not cut all the way to the bottom of the loaf. Combine butter, lemon juice and mustard. Stuff scores with slices of swiss cheese, then pour butter mixture into all of the cracks. Wrap the loaf in aluminum foil, making sure to reinforce the edges so that the butter doesn't leak out. Bake at 350 for 45 minutes, and let cool before serving. It's easiest to serve family style in the middle of the table where everybody just pulls off chunks. And it's REALLY good!

Recipe from Jamie.

Pumpkin Chocolate Chip Muffins

4 eggs
2 cups sugar (or substitute maple syrup or honey)
16 oz. pumpkin puree
1 1/2 cup oil (or applesauce)
2 cups freshly ground flour
1 cup white flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
1 cup chocolate chips


Mix wet ingredients with sugar. Add dry ingredients. Stir just until moistened.
Fill muffin tins. Bake at 400 for 16-18 minutes.